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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (103g) Recipe makes 8 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 205 | ||
| Calories from Fat 65 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.3g | 11% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 166mg | 6% | |
| Potassium 231mg | 6% | |
| Total Carbohydrate 24.3g | 8% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 0.6g | ||
| Protein 11.3g | 22% | |
Ingredients
- 1/2 lb penne, cooked according to package directions
- 2 cups cooked chicken, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 3 tablespoons minced fresh parsley
- 2 tablespoons chopped fresh basil
- 1/2 cup mixed olive
- 1 large tomato, diced
- 2 tablespoons capers, drained
- salt and pepper
Directions
1
Combine all ingredients in a large bowl, tossing to coat well. Serve immediately or refrigerate up to 4 hours.
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